The cheat: frozen peas

We've all heard nostalgic stories from chefs who've been
inspired to cook by time they spent at nanna's knee podding peas.
And while it's a nice picture viewed through rose-coloured glasses,
who, we have to ask, bothers podding peas any more?

Although we're normally the first to advocate a "fresh is best"
approach, when a frozen ingredient is superior it makes sense to
use it. Of course, if you happen to grow peas yourself, nothing
beats them straight from the vine (they're so tender and sweet you
could probably eat the pods, too), but for most of us that's simply
not an option.

Peas have a high sugar content that, once picked, quickly converts
to starch, so when you buy peas in the pod, they often have a
floury texture. It's a better bet, then, to buy frozen peas, which
have been snap-frozen at the source, and retain their sweet flavour
and delicate texture. The fact it's a more convenient option is
simply a bonus and means you have the fresh flavour of spring at
your fingertips all year round.